Delicious Chocolate Cupcakes

This simple-yet-delicious recipe. No wonder chocolate cupcakes is a go-to dessert. They are easy to make and whatever you make them for, these easy chocolate cupcakes, infused with rich dark chocolate, make every occasion feel extra special.

25 minutes
Easy
6 people

Ingredients

Method

Step 1.

Cupcakes:

Preheat oven to 180°C. Add 1 tsp (5 ml) of white vinegar to 1,2 dl (125 ml) of milk and allow to sit for 1 minute.

Step 2.

2. Place the flour, sugar, cocoa powder, baking soda, baking powder, vanilla and salt in a bowl and blend until well incorporated. Add the eggs, milk and vinegar mixture, and vegetable oil to the bowl and mix well with a spatula until no dry bits remain.

Step 3.

Add in the chopped chocolate and stir to combine, but do not overmix.

Step 4.

Using paper-lined muffin tin (paper baking cups), scoop the batter evenly among the 12 units. Place the muffin tin in the oven on the centre rack and bake for approximately 20-25 minutes or until the cake bounces back when you touch it gently (oven temperatures vary so the best way to test doneness is when a cake springs back when touched). Let cool completely before frosting.

Step 5.

Frosting:

Melt chocolate. Set aside.

Step 6.

Place the butter in the bowl of a kitchen stand mixer and, using the paddle attachment, mix on medium speed for 5 minutes or until creamy. Add in 1,2 dl of sugar at a time alternating with a tablespoon of the heavy cream.

Step 7.

Once all is incorporated add in the melted and cooled chocolate and blend for an additional 3-4 minutes on medium. If the frosting is too soft to pipe add a little bit more sugar. If it is too heavy, add a bit more cream. (Weather and indoor temperature can affect the consistency of the frosting.)

Step 8.

To frost the cupcakes, either use a soup spoon and dollop on a heaping portion using the back of the spoon to make a swirl, or, using a rubber spatula, place all the frosting into a piping bag with your preferred tip and pipe frosting directly onto the 12 cakes. Keeps for 4 days in a tightly sealed container.

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